Chargrilled Tarragon Chicken, Roast Beetroot and Crisp Pancetta

Chargrilled chicken in a creamy tarragon mustard sauce served with sweetened roasted beetroot, crispy pancetta, and crunchy croutons.

Chicken Dinner High Protein Pancetta Beetroot

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

75.6g

per serving

75.6 g total

Fat

98.4g

per serving

98.4 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

Dairy

GrainsCereals

100

Croutons

ready-made

Liquids

Chicken Stock

Meat

150

Chicken Fillets

mini fillets

Pancetta

fried until crisp

NutsSeeds

Tarragon

freshly chopped

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for the chicken

Olive Oil

for the beetroot

Vegetables

125

Beetroot

cooked, rinsed, drained and chopped

Method

Preheat the oven to 200°C.

Mix chicken fillets with olive oil and tarragon in a bowl and season.

Grill chicken in a hot smoking griddle pan for three minutes per side.

Stir in mustard and chicken stock and reduce the liquid by half.

Add cream, reduce until thick, and season with salt and pepper.

Toss beetroot with sugar, balsamic vinegar, and seasoning in a bowl.

Fry beetroot mixture in olive oil for two minutes then roast in the oven for five minutes.

Serve chicken topped with sauce, garnished with pancetta and croutons, with beetroot on the side.